This creamy chocolate fudge is exactly as it sounds: smooth, creamy and so chocolatey it melts in your mouth.
- 4 cups Sugar
- 1 cup Butter
- 1 box (12 oz size) Evaporated milk
- 7 ounces, weight Marshmallow creme
- 12 ounces, weight Chocolate chips
- 2 bars (4.4 oz. Size) Hershey Chocolate
Butter a 9 x 13 pan, then line the bottom and sides of the pan with parchment paper.
In a medium saucepan, add sugar, butter and evaporated milk. Stir often over medium-high heat until it begins to boil. Once it’s at a steady boil, stir constantly for 5 minutes (don’t move away or stop stirring or it will boil over). Turn off the heat and remove from the stove.
Add marshmallow fluff, chocolate chips and chocolate bars. Stir until creamy (took me 10 minutes). If the marshmallows don’t melt completely, return the pan to the hot burner (don’t turn it on, it should have enough residual heat) and beat with a whisk until the lumps disappear.
When smooth, pour into 9 x 13 pan. Let cool. Once cooled, wrap in plastic wrap and refrigerate for at least 1 hour (I usually give it 3-4 hours).
Cut into 1 inch pieces. Yields approximately 120 pieces.